Carpaccio was reportedly invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice, and is named after an Italian Renaissance painter with a fondness for using red and white. With this knowledge in tow, it's no surprise that this dish is found in the antipasti section of both the lunch and dinner menus at one-MICHELIN-starred Carbone. According to inspectors, "Mid-century classics are what this menu is all about."
This preparation features a truffle emulsion, toasted walnuts, shallots, chives, mushrooms, arugula and olive oil. "It's a very classic preparation," shares chef Mario Carbone of his inspiration. "Piemontese beef is very lean and is always served raw or very rare. All the other flavors are classic Piemontese ingredients—the truffle, walnuts and mushrooms are all ingredients you will find growing and used in Piedmont."
Here's how to make it at home.
Carpaccio Piemontese
Courtesy of Carbone, New York CityIngredients
100 grams beef tenderloin, trimmed
30 grams truffle emulsion (recipe below)
15 grams toasted walnuts, finely chopped
8 grams shallot brunoise
4 grams chopped chives
Salt and pepper, to taste
15 grams button mushrooms
4 to 5 leaves arugula
Olive oil, for drizzling
Method
1. Roll beef tenderloin into logs and freeze. Thinly slice meat, preferably on a deli slicer. Arrange on a plate.
2. Brush the beef with the truffle emulsion. Sprinkle the walnuts, shallots and chives over top and season with some salt and pepper.
3. Thinly slice button mushrooms on a mandolin and spread out evenly over the carpaccio.
4. Add arugula, season the top with a little more salt and pepper, finishing with a drizzle of olive oil.
Truffle Emulsion
2 egg yolks
100 grams sherry vinegar
60 grams Dijon mustard
20 grams ketchup
10 grams Worcestershire sauce
100 grams black truffle peelings, drained
200 grams grapeseed oil
200 grams extra-virgin olive oil
150 grams white truffle oil
Salt and pepper, to taste
Method
1. Combine yolks, vinegar, mustard, ketchup and Worcestershire sauce in a blender.
2. Add black truffle peelings and blend
3. Emulsify in the oils, adding truffle oil last. Season with salt and pepper.
Photo courtesy of Carbone.
